September 14, 2017 | Lex Daddio
Fast, easy, & the flavors were just so good as together. Like the sauce from the salmon mixed on the bok choy & rice, happiness!
-salmon (as much as you’d like)
-1/4 cup honey
-2 garlic cloves, minced
-2 tbsp liquid aminos
-1 tbsp sesame oil
-1 tbsp ginger, chopped
-1 tbsp rice vinegar
-1-2 tsp sriracha (depending on how spicy you like)
-sea salt + pepper
-2 heads baby bok choy
-grassfed butter or ghee
Preheat the oven to 375 degrees. Put foil & salmon on a baking sheet and turn up the sides so the sauce doesn’t go over the edges. Mix all sauce ingredients together in a small bowl and coat over salmon. Cook salmon for 15-20 minutes depending on thickness. It should flake with a fork once it’s done! You can broil it for 1-2 min at the end to try to crisp the top.
For the bok choy: Heat a pan with sesame oil. Once warm, add in bok choy, season with sea salt and cook until desired doneness.
For white rice: I followed the directions/ measurements on the back. I do mine with chicken broth and grassfed butter or ghee as well as sea salt.
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